Miso Stew Recipe – Eats Now

Name: Miso Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup quinoa, rinsed well and drained; 4 1/2 cups water (preferably filtered water); 1 inch kombu seaweed; 2 tablespoons arame seaweed; 2 teaspoons olive oil or 2 teaspoons sesame oil; 1/2 cup chopped yellow onion; 2 garlic cloves, thinly sliced; 1/2 cup chopped firm tofu, rinsed and drained; 1/2 cup sliced carrot; 3 fresh shiitake mushrooms, sliced; 1 -2 tablespoon miso; 1 cup thinly sliced bok choy or 1 cup napa cabbage; 1 teaspoon soy sauce; 2 tablespoons sliced scallions; 1/2 teaspoon dulse flakes (sea vegetable)

Servings: persons

1/3 cup quinoa, rinsed well and drained
4 1/2 cups water (preferably filtered water)
1 inch kombu seaweed
2 tablespoons arame seaweed
2 teaspoons olive oil or 2 teaspoons sesame oil
1/2 cup chopped yellow onion
2 garlic cloves, thinly sliced
1/2 cup chopped firm tofu, rinsed and drained
1/2 cup sliced carrot
3 fresh shiitake mushrooms, sliced
1 -2 tablespoon miso
1 cup thinly sliced bok choy or 1 cup napa cabbage
1 teaspoon soy sauce
2 tablespoons sliced scallions
1/2 teaspoon dulse flakes (sea vegetable)

1
Combine the quinoa with 1 cup of the water and the kombu in a small saucepan. Cover, set over medium-high heat, and bring to a boil. Reduce to low and simmer for 20 minutes, or until the quinoa is cooked through.
2
Meanwhile, soak the arame in 1 cup of water. Set aside.
3
In a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes.
4
Add the tofu and the remaining 2 1/2 cups of water, carrot, and mushrooms. Cover and simmer on medium-low heat for 5 minutes. Remove from heat.
5
Remove the kombu from the quinoa and discard it. Add the quinoa to the stew.
6
Measure the miso into a small bowl and add 1/2 cup of the hot stew liquid. Using a whisk, dissolve the miso into the liquid and return the mixture to the saucepan. Do not boil or simmer.
7
Add the bok choy or napa cabbage and the soy sauce and stir to combine. This will barely wilt the greens.
8
Rinse and drain the arame and add to the stew.
9
Pour into 2 bowls and garnish with scallions and dulse.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup quinoa, rinsed well and drained, 4 1/2 cups water (preferably filtered water), 1 inch kombu seaweed, 2 tablespoons arame seaweed, and more.

Yes, Miso Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Stew

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